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How to Make a Traditional Fish Pie

How to Make a Traditional Fish Pie

Sweet or savoury, flaky or shortcrust, when it comes to pies, no-one does it better than the Brits! Pies feature a range of fillings encased in hot crust pastry or topped with filo, flaky, puff, shortcrust pastry, or even mash! Who doesn’t love pie? A great British favourite has to be the humble fish pie, dating back to the reign of King Henry I. If you want to create this classic, we’ve got just the recipe.

Ingredients:

  • 250ml of Milk (plus 2 tbsp for the potatoes)
  • 250ml of Fish Stock
  • 350g of Assorted Seasonal Fish (diced)
  • 750g of Warm Mashed Potatoes
  • 55g of Butter
  • 1 Bay Leaf
  • 55g of Plain Flour
  • 1 Medium Leek (washed and finely sliced)
  • 1 tbsp of Finely Chopped Fresh Parsley
  • Salt & Pepper
  • Handful of Grated Cheddar Cheese (optional)

Equipment:

  • Large Saucepan
  • Medium Saucepan
  • Slotted Spoon
  • Wooden Spoon
  • Ovenproof Pie Dish
  • Fork
  • Grater
Baking

METHOD: Great British Fish Pie

  1. Preheat the oven to 180°C (160°C fan or gas mark 4). Pour the milk and fish stock into a large saucepan and simmer gently. Add in one bay leaf and the diced fish, and then poach for 5 minutes.
  2. Remove the fish from the liquid using a slotted spoon and set it aside on a plate. Keep the liquid in the pan and save it for later.
  3. Find a medium-sized saucepan and melt the butter over a medium heat. Add in the prepared leeks and cook for 5 minutes, until soft and translucent.
  4. Immediately tip in the flour and stir well with a wooden spoon. Carefully pour in the fish stock and stir once more. Increase the heat and cook for 3 minutes to thicken slightly. Turn off the heat, remove the bay leaf, and then return the fish to the stock along with chopped parsley and a dash of salt and pepper.
  5. Spoon the fish and sauce into an ovenproof dish. Top with a thick layer of creamy mashed potato, smooth over and fluff up the top with a fork; this will ensure a crisp finish.
  6. Sprinkle grated cheese over the top of the potato (if desired) and place the dish onto a baking tray. Leave to cook in the oven for about 20 to 30 minutes, until the sauce is bubbling and the potato is crisp and golden brown in appearance. Serve with lemon and veggies.
How To